Ingredients
- 2 cups shredded cooked chicken rotisserie works great
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1 sleeve about 30 buttery round crackers, crushed
- ½ cup 1 stick unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix filling: In a large bowl, combine the shredded chicken, cream of chicken soup, and sour cream until smooth. Spread evenly into the prepared baking dish.
- Make topping: In a separate bowl, mix the crushed crackers with melted butter until coated.
- Assemble: Sprinkle the buttery cracker mixture evenly over the chicken layer.
- Bake: Place in the oven and bake for about 30–35 minutes, or until the casserole is hot and bubbly with a golden-brown topping.
- Serve: Let cool for 5 minutes before serving.